Chicken Croquettes
| Category: | Appetizers |
| Cooking Time: | 2 h |
| Portions: |
10
|
| Kitchen: | Belgian Cuisine |
| Cost Range: | Cheap |
Ingredients:
-
75 cl Poultry stock
-
200 gr White roux
-
250 gr Mushrooms
-
1 Lemon
-
20 gr Butter
-
1 dl Cream
-
1 pinch Salt
-
1 pinch Pepper
-
2 cl oil
-
100 ml Water
-
1 bunch Parsley
Instructions:
- Poach the soup chicken with aromatics such as a bouquet garni (a bundle of herbs) and a bouquet marmite (a mixture of vegetables and herbs).
- Remove the chicken meat from the soup chicken and cut it into small cubes (brunoise).
- Rinse the mushrooms and also cut them into small cubes (brunoise).
- Poach the mushrooms in the cooking liquid of the mushrooms.
- Prepare the poultry velouté by using poultry stock, white roux (a mixture of butter and flour), and the mushroom cooking liquid. Finish the sauce with a liaison (a mixture of egg yolks and cream) to bind it.
- Season the poultry velouté sauce with salt and pepper.
- Add the diced chicken meat and mushrooms to the poultry velouté sauce.
- Scoop the mixture (poultry appareil) onto an oiled tray and let it set.
- Divide the set mixture into portions and shape them into cylinders.
- Bread the cylinders using the English method, which means rolling them first in flour, then in beaten egg, and finally in bread crumbs.
